Couscous Moroccan Stew

Ingredients

  • 1 (16 ounce) package Mann's Vegetable Medley
  • 2 cups garbanzo beans (chickpeas), rinsed and drained
  • 1 zucchini, coarsely chopped
  • 1 tablespoon lemon juice, fresh
  • 1 (14.5 ounce) can chicken broth, canned, low sodium
  • 1 (14.5 ounce) can tomatoes, canned, diced
  • 1 red bell pepper, chopped
  • + 14 more ingredients
    • 1 green bell pepper, chopped
    • 1 ½ cups red-skinned potato, chopped
    • 1 yellow onion, coarsely chopped
    • 1 (16 ounce) package Mann's Rainbow Salad
    • 8 ounces tomato sauce
    • 1 ½ teaspoons garlic, minced
    • 1 teaspoon cinnamon, ground
    • 1 teaspoon coriander, ground
    • ½ teaspoon cumin, ground
    • ½ teaspoon salt
    • ¼ teaspoon black pepper, freshly ground
    • ¼ teaspoon sugar
    • 10 ounces couscous (Moroccan pasta)
    • 1 ½ tablespoons fresh herbs, for garnish (mint, cilantro or parsley)

1. In a 5-quart pot, combine chicken broth, canned tomatoes (including juice), bell peppers, potatoes, onion, tomato sauce, garlic, cinnamon, coriander, cumin, salt, pepper, and sugar; bring to a boil. Reduce heat to medium-low and cook uncovered until potatoes are barely tender, about 15 minutes...

View full recipe at SpringPad

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